single serve double chocolate chip cookie? im in
single serve double chocolate chip cookie? im in! is a easy American recipe that serves 2. 150 calories per serving. Recipe by Broma Bakery on YouTube.
Prep: 10 min | Cook: 10 min | Total: 25 min
Cost: $0.91 total, $0.46 per serving
Ingredients
- 2 tablespoons Unsalted Butter (softened, room temperature)
- 2 tablespoons Light Brown Sugar (packed)
- 1 tablespoon Granulated Sugar
- 0.25 large egg Egg (beat then measure 12 g; room temperature)
- 0.25 teaspoon Vanilla Extract
- 3 tablespoons All-Purpose Flour (sifted)
- 1 tablespoon Unsweetened Cocoa Powder (Dutch‑processed preferred)
- 0.125 teaspoon Baking Soda
- 0.125 teaspoon Salt (pinch)
- 2 tablespoons Semi‑Sweet Chocolate Chips (can substitute dark chocolate chips)
Instructions
Preheat Oven
Set the oven to 350°F (177°C) and let it preheat while you prepare the dough.
Time: PT5M
Temperature: 350°F
Cream Butter and Sugars
In a mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Beat with a whisk or wooden spoon until the mixture is light and fluffy, about 3 minutes.
Time: PT3M
Add Egg and Vanilla
Add the measured ¼ large egg and vanilla extract to the creamed mixture. Mix until just incorporated.
Time: PT1M
Combine Dry Ingredients
In a separate small bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt.
Time: PT2M
Mix Wet and Dry
Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the chocolate chips.
Time: PT2M
Portion Dough
Using a tablespoon, scoop the dough onto the parchment‑lined baking sheet, spacing them about 2 inches apart. Gently shape each into a ball; they will spread slightly.
Time: PT2M
Bake Cookies
Place the sheet in the preheated oven and bake for 10 minutes, or until the edges are set and the centers look slightly soft.
Time: PT10M
Temperature: 350°F
Cool
Remove the sheet from the oven, let the cookies sit for 2 minutes, then transfer to a cooling rack to cool completely (about 5 minutes).
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: vegetarian
Allergens: wheat, dairy, egg, soy
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Plant‑based butter
- Instead of Light Brown Sugar: Dark brown sugar, Coconut sugar
- Instead of Granulated Sugar: Caster sugar
- Instead of Egg: Egg white, Flax egg (1 tsp ground flax + 3 tsp water)
- Instead of Vanilla Extract: Almond extract (use half amount)
- Instead of All-Purpose Flour: Gluten‑free all‑purpose flour blend
- Instead of Unsweetened Cocoa Powder: Natural cocoa powder
- Instead of Baking Soda: Baking powder (use ¼ tsp)
- Instead of Salt: Sea salt
- Instead of Semi‑Sweet Chocolate Chips: Mini chocolate chips, Chopped chocolate bar
Equipment Needed
- Mixing Bowl
- Whisk or Wooden Spoon
- Measuring Spoons
- Baking Sheet
- Parchment Paper
- Oven
- Cooling Rack (optional)
- Oven Mitts
Critical Steps — Do Not Skip
- Preheat the oven to the correct temperature before baking.
- Cream the butter and sugars until light and fluffy; this creates the cookie’s lift.
- Do not over‑mix after adding the flour to keep the cookies tender.
- Watch the bake time closely; over‑baking will dry out these small cookies.
Chef Tips from the Video
- For a festive twist, stir in 1 teaspoon of crushed peppermint candy or chopped toffee after folding in the chocolate chips.
- Use a kitchen scale for precise measurements if you plan to scale the recipe.
- Let the cookies rest on the baking sheet for 2 minutes after removal; they finish setting from residual heat.
Troubleshooting
Cookies spread too thin and become crispy.
Chill the dough for 5‑10 minutes before baking and ensure the butter is only softened, not melted.
Cookies are under‑baked and doughy in the center.
Add an extra minute to the bake time or increase oven temperature to 360°F for the final 2 minutes.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies in a zip‑top bag for up to 3 months; thaw at room temperature before serving.
Room temperature: Keep in a sealed tin at room temperature for up to 3 days.
Make-Ahead Tips
- Freeze dough balls on a parchment sheet, then transfer to a freezer bag; bake from frozen, adding 2 extra minutes.
- Bake the cookies a day ahead and re‑warm briefly in a 300°F oven for a fresh‑out‑of‑the‑oven feel.
Frequently Asked Questions
What is the cultural significance and history of double chocolate cookies in American holiday baking?
Chocolate chip cookies became an American staple in the 1930s, and the double chocolate variation adds cocoa for a richer, more indulgent treat that many families serve during the holidays as a comforting, share‑worthy snack.
What traditional regional variations of double chocolate cookies exist within United States cuisine?
Some regions add espresso powder for a mocha twist, the Midwest often incorporates chopped walnuts, while the West Coast may use sea salt flakes on top for a sweet‑salty contrast.
How are double chocolate cookies traditionally served in American holiday gatherings?
They are typically presented on a decorative platter alongside other cookies, sometimes dusted with powdered sugar or paired with milk, hot cocoa, or coffee for a cozy seasonal spread.
What occasions or celebrations are double chocolate cookies associated with in American culture?
These cookies are popular during Christmas, Hanukkah, and New Year’s celebrations, as well as at office cookie swaps and family bake‑offs because they are easy to make in small batches.
What makes Broma Bakery’s single‑serve double chocolate cookies special compared to standard cookie recipes?
Broma Bakery’s version focuses on a perfectly balanced ratio of butter to cocoa, yielding a soft, chewy center with a crisp edge, and the single‑serve size eliminates waste for solo bakers or small households.
What authentic ingredients are essential for a traditional double chocolate cookie, and what are acceptable substitutes?
Key ingredients include unsalted butter, brown sugar, cocoa powder, and semi‑sweet chocolate chips. You can substitute margarine for butter, coconut sugar for brown sugar, and dark chocolate chips for semi‑sweet if you prefer a richer flavor.
What other American desserts pair well with double chocolate cookies for a holiday dessert platter?
They pair beautifully with classic sugar cookies, gingerbread men, pumpkin bars, and a scoop of vanilla ice cream for an extra‑indulgent treat.
What are the most common mistakes to avoid when making single‑serve double chocolate cookies?
Common errors include over‑mixing the dough, using melted butter, and baking too long. Over‑mixing develops gluten, making cookies tough; melted butter spreads the dough too much; and over‑baking dries out the small cookies.
Why does this Broma Bakery recipe use a small amount of baking soda instead of baking powder?
Baking soda reacts with the acidic brown sugar and cocoa to give the cookies a slight rise and a tender crumb, while baking powder would produce a puffier, cake‑like texture that isn’t desired for a classic cookie.
What does the YouTube channel Broma Bakery specialize in?
The YouTube channel Broma Bakery, hosted by professional pastry chef Broma, specializes in approachable, visually appealing baked goods ranging from cookies and cakes to pastries, often featuring step‑by‑step tutorials and creative flavor twists.
How does the YouTube channel Broma Bakery’s approach to holiday cookie recipes differ from other baking channels?
Broma Bakery emphasizes single‑serve or small‑batch recipes that reduce waste, uses clear visual cues, and frequently suggests festive mix‑ins, making the channel especially useful for home cooks who want high‑quality results without large ingredient investments.
Last updated: September 1, 2026
